Georgie, the polished Knox District restaurant known for its meticulous service and modern sense of luxury, is in the midst of another surprising change. For the second time this year, the kitchen is getting a new leader — and this time, the role is landing in the hands of someone who already knows the place inside and out.
Continue readingFiled under Steven Doyle
Dallas dining is entering a new chapter, and Georgie, the Knox-Henderson stalwart, is leading the way. Under Wes Whitsell, a Texas-born chef whose journey spans his family’s farm in Princeton to Michelin-starred kitchens in Los Angeles and even a tropical stint in Bali, Georgie has pivoted into a space where comfort meets precision, and every ingredient tells a story. Whitsell’s vision leans into Texas soil and Gulf bounty, seasonality, and bold, refined flavor, creating dishes that feel personal yet effortlessly polished.
Continue readingFiled under Steven Doyle
Georgie stands out as a beacon of culinary innovation and elegance. The restaurant, which has quickly made waves since its opening, is helmed by Executive Chef R.J. Yoakum—a name that carries the weight of impressive credentials and a distinctive approach to gastronomy.
Yoakum’s journey to Georgie is nothing short of remarkable. With over three years at the illustrious French Laundry, one of America’s most celebrated restaurants, and a formative stint at London’s Michelin-starred Clove Club, Yoakum brings a rare blend of skill and creativity to his role. His formal culinary education began at the Culinary Institute of America in Hyde Park, where he balanced his academic pursuits with a passion for basketball. This diverse background infuses Georgie’s menu with a unique perspective that is both refined and refreshingly innovative.
Continue readingFiled under Steven Doyle
Text + Photos by Joey Stewart
It’s a strange year to try and make any sort of “best of” list. We made it out several times before lockdown, then supported the scene by ordering take-out, and finally were able to venture out to a few patios when the weather would hold up. While there are dozens of options that we sadly missed, here are some favorites from our limited ventures out. (Or in).
Continue readingFiled under Joey Stewart
Georgie by Curtis Stone, the Knox District restaurant, announced today that it will open its Butcher Shop early March. The long awaited addition has intrigued guests since the November 2019 restaurant opening. The cuts of meat hanging from the window has made Dallas diners wonder when it would open for business.
“The G Butcher Shop is committed to provide the highest quality meats that have been brought to market in a manner that is in line with our principals,” said Stephan Courseau. “Our in-house butcher, Mike Lawson, is known for his passion and mastery of butchery, and is part of a movement known as ‘ethical’ butchering.” Continue reading
Filed under Crave, Steven Doyle
